VEGAN CRAZY DOUGH #dairyfree #vegetarian

VEGAN CRAZY DOUGH #dairyfree #vegetarian

You make one marvel mixture, keep it in the ice chest for as long as 3 days (or in the cooler for as long as 3 months) and use it for anything you like: pizza, cinnamon moves, supper moves, pretzels, garlic ties, focaccia, bread, and so forth.

I got part of inquiries regarding different substitutes that could be made. That is the reason I tested a piece and thought of this rendition of Vegan Crazy Dough, with no dairy items or eggs. I utilized it in a wide range of plans and it worked phenomenal.

I additionally attempted it with entire wheat flour and it worked quite well, as well. When utilizing various types of flour. you may need to include only somewhat progressively fluid, since entire grains can be dry.

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VEGAN CRAZY DOUGH #dairyfree #vegetarian


  • 2 1/2 cup (550 ml 550 g) non-dairy milk, lukewarm
  • 2 tsp sugar
  • 80 g fresh yeast or 4 tsp active dry yeast or 4 tsp instant yeast
  • 6 2/3 cup all-purpose flour 1 kg
  • 4 tsp baking powder
  • 3 tsp salt
  • 1/2 tsp lemon juice
  • 4 Tbsp + 1 tsp oil


  1. If you’re using instant yeast, mix it directly to flour. For other types of yeast, in a small bowl combine lukewarm milk with sugar and yeast. Let stand until yeast activates, about 10 minutes. The yeast will become foamy and start expanding.
  2. Put the yeast mixture together with remaining ingredients in a bowl of your food processor or mixer. Mix well until you get soft dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), add a little bit more of milk or water. If it is too soft, add just a little bit of flour.
  3. You can start using Vegan Crazy Dough immediately. Shape it any way you like, wait a little bit until it starts expanding (about 15-20 minutes in the warm kitchen), then pop in hot oven.

For more detail :

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